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Flavors of France
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Soupe à L'oignon: Classic onion soup made with apple cider vinegar, meat stock, and caramelized onions. Slow cooking gives the broth a depth of flavor and a silky texture. Served with crostini and gruyere cheese.
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Duck Confit: French technique for preserving food by salting it and cooking it for a long time in slow braise in olive oil scented with thyme and garlic.
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Shaved Fennel and Orange Salad: A crisp salad of thinly shaved fennel, juicy orange segments, and arugula, dressed with olive oil and orange juice. Customize with honey or maple syrup, cheese, and nuts for added flavor and texture. Season with sea salt and black pepper.
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Class Schedule:
Jan 22nd; 6:00 - 8:30 pm
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Policy
Journey Culinary Ltd do not provide refunds. If you notify us at least 2 weeks prior to your booked class, then we can issue a class credit to be applied to another class of your choice. If you are unable to attend a class that you have booked, you may transfer your spot to someone else. Simply notify us about the situation, at least with 2 days before your class starts, and provide us with the name and email address of the person who will be taking your place.